Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place chicken on grill 4 inches from coals. Grill chicken uncovered for a total of 12 minutes total, turning and rotating breasts to achieve a crisscross pattern of grill marks on both sides. Cook chicken until internal temperature reaches 160 degrees. Chill in refrigerator.
While chicken is cooling, prepare pesto mayonnaise.
1/4 cup light olive oil or vegetable oil
1 green onion, white and green parts, coarsely chopped
1 - 2 garlic cloves, coarsely chopped (according to your taste)
2 tablespoons pine nuts, toasted
1-1/2 teaspoons fresh lemon or lime juice
1 lightly packed cup cilantro sprigs with short stems
1 lightly packed cup parsley sprigs, large stems removed
Salt and cayenne pepper to taste
Mix pesto with lime juice, cilantro, salt and pepper to taste.
Cut chicken into bite-sized pieces. Mix all ingredients together.
Contributor: pat ciesla
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